http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-201244638-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_69f3333ca7a25aba6d9f9d8dfdf65bb7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d38dac37bffbb2c10f01bbb95b800094 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-08 |
| filingDate | 2011-05-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3f7c5a4b0152877adddfa5ec2445ff14 |
| publicationDate | 2012-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-201244638-A |
| titleOfInvention | Method for producing artichoke tea |
| abstract | A method for producing an artichoke tea comprises the steps of; separating leaf stems; drying at low temperature; baking for fermentation; forcing maturity; and chaining sugar. In this invention, the leaf stems of artichoke are firstly obtained by the leaf stem separation step and the leaves of artichoke are prevented to be used, thereby removing majority of bitterness connected therewith. After that, the leaf stems are dewatered by the low-temperature drying step and the baking fermentation step so that the nutrient of artichoke can be chained in the leaf stems thereof. Then, frutafit-inulin ingredient contained in the leaf stems can be converted and stored by the forcing maturity step and the chaining sugar step, thereby obtaining a pleasantly sweet artichoke tea. With the aforementioned steps of the invention, bitterness of artichoke tea in prior arts can be removed, and the nutrient of artichoke can be preserved. In addition, a pleasant smell, mellow and sweet artichoke tea can be particularly obtained. |
| priorityDate | 2011-05-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 20.